Making these zesty pork kabobs is as much fun as eating them. And as a 4-H leader with a quartet of 4-H'ers of my own at home, I can count on plenty of help preparing them.
My husband enjoys grilling our kabobs outdoors. On rainy days, he broils them up juicy and tender in the oven. Either way, I always make sure to make enough for seconds.
These Asian-flavored kabobs, served with a tasty dipping sauce, are special enough to make for guests at your next backyard get-together. Sometimes I substitute salmon for the chicken. —Kelly Townsend, Syracuse, Nebraska
My father worked for an airline in the 1960's, when I was a teenager, and my family lived on the island of Guam in the South Pacific. A friend of Mother's there gave her this wonderful recipe. We ate this delicious warm-weather dish often, and now I prepare it for my family.
—Suzanne Pelegrin, Ocala, Florida
My dad made this often when grilling for the family. I love this served on roasted veggies and yellow rice. Peanut butter and soy sauce come together for great Asian flavor. —Gayle Jefferson, Las Vegas, Nevada
Fresh herbs and Cajun seasoning enhance these delicious shrimp, accompanied by a spicy Cajun butter sauce. You can serve them as an entree or as appetizers. You’ll love them either way! —Dwayne Veretto, Roswell, New Mexico
These hearty, meat-and-potato skewers have a little something to please everyone, from pineapple to pork. I cook these kabobs even in winter; I just shovel a path to the grill. —Dione Steffens, Dimmitt, Texas
When these flavorful skewered steaks are sizzling on the grill, the aroma makes everyone around stop what they're doing and come to see what's cooking. The tasty marinade is easy to make, and these little steaks are quick to cook and fun to eat.
-Jeri Dobrowski, Beach, North Dakota